De Cecco Conchiglie with preserved tuna and nduja
Ingredients for 4 people
380g of conchiglie De Cecco
2 Table spoons of nduja (spicy sausage spread)
1 Red onion finely sliced
1 Small tin of tomato fillets
1/2 Cup of roughly chopped Italian parsley
300g tin of Callipo preserved tuna
- In a large pan fry the tuna and onion with some of the oil until soft. Add the tomato fillets and simmer for a few minutes.
- Add the tuna chunks and season with some salt and pepper
- In a large pot of salted boiling water cook the conchiglie pasta until al dente.
- Toss the pasta into the tuna sauce and add nduja. Mix and serve with a sprinkle of chopped Italian parsley.